Cite Article

Exploration of Breadfruit, Jicama, and Rice Starches as Stabilizer in Food Emulsion

Choose citation format

BibTeX

@article{IJASEIT613,
   author = {Sri Haryani Anwar and Mutia Rahmah and Novi Safriani and Dian Hasni and Syarifah Rohaya and Christina Winarti},
   title = {Exploration of Breadfruit, Jicama, and Rice Starches as Stabilizer in Food Emulsion},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {6},
   number = {2},
   year = {2016},
   pages = {141--145},
   keywords = {breadfruit starch; rice starch; jicama starch; OSA-modified Starch; emulsion stability},
   abstract = {

The aim of this research was to investigate the ability of three native starches from Indonesia to stabilize oil in water emulsion with and without the addition of lecithin as surfactant. Breadfruit, bengkuang (jicama), and rice starches were extracted from local sources in Banda Aceh - Indonesia. Two variables studied were type of starches and the amount of oil added into emulsion (15 and 25%). Proximate analysis showed that the starch content of breadfruit, jicama and rice were 77.57, 67.41, and 80.51% respectively and the amylose content were 20.50, 16.5, and 13.6%. Results showed that the emulsification index (EI) of emulsion prepared with jicama and rice starches were lower than the EI of emulsion stabilized by breadfruit starch. However, the viscosity of breadfruit emulsion was higher than the other two emulsions. Storage stability test in room temperature also demonstrated that oil in water emulsion made from breadfruit starch had the lowest separation rate over storage period compared to jicama and rice emulsions. Overall, stabilization of 25% oil in breadfruit emulsion was slightly better than addition of 15% oil where the visible boundaries or serum layer of the emulsion was in the range of 5-6 ml at the end of storage test. Breadfruit starch was further modified by reacting it with octenyl succinic anhydride (OSA) to produce OSA-modified breadfruit starch. The degree of substitution (DS) of OSA modified breadfruit starch was 0.0231. OSA-modified breadfruit starch is highly potential to be used as food emulsifier and therefore studied further to examine its ability to stabilize oil in water emulsion.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=613},    doi = {10.18517/ijaseit.6.2.613} }

EndNote

%A Anwar, Sri Haryani
%A Rahmah, Mutia
%A Safriani, Novi
%A Hasni, Dian
%A Rohaya, Syarifah
%A Winarti, Christina
%D 2016
%T Exploration of Breadfruit, Jicama, and Rice Starches as Stabilizer in Food Emulsion
%B 2016
%9 breadfruit starch; rice starch; jicama starch; OSA-modified Starch; emulsion stability
%! Exploration of Breadfruit, Jicama, and Rice Starches as Stabilizer in Food Emulsion
%K breadfruit starch; rice starch; jicama starch; OSA-modified Starch; emulsion stability
%X 

The aim of this research was to investigate the ability of three native starches from Indonesia to stabilize oil in water emulsion with and without the addition of lecithin as surfactant. Breadfruit, bengkuang (jicama), and rice starches were extracted from local sources in Banda Aceh - Indonesia. Two variables studied were type of starches and the amount of oil added into emulsion (15 and 25%). Proximate analysis showed that the starch content of breadfruit, jicama and rice were 77.57, 67.41, and 80.51% respectively and the amylose content were 20.50, 16.5, and 13.6%. Results showed that the emulsification index (EI) of emulsion prepared with jicama and rice starches were lower than the EI of emulsion stabilized by breadfruit starch. However, the viscosity of breadfruit emulsion was higher than the other two emulsions. Storage stability test in room temperature also demonstrated that oil in water emulsion made from breadfruit starch had the lowest separation rate over storage period compared to jicama and rice emulsions. Overall, stabilization of 25% oil in breadfruit emulsion was slightly better than addition of 15% oil where the visible boundaries or serum layer of the emulsion was in the range of 5-6 ml at the end of storage test. Breadfruit starch was further modified by reacting it with octenyl succinic anhydride (OSA) to produce OSA-modified breadfruit starch. The degree of substitution (DS) of OSA modified breadfruit starch was 0.0231. OSA-modified breadfruit starch is highly potential to be used as food emulsifier and therefore studied further to examine its ability to stabilize oil in water emulsion.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=613 %R doi:10.18517/ijaseit.6.2.613 %J International Journal on Advanced Science, Engineering and Information Technology %V 6 %N 2 %@ 2088-5334

IEEE

Sri Haryani Anwar,Mutia Rahmah,Novi Safriani,Dian Hasni,Syarifah Rohaya and Christina Winarti,"Exploration of Breadfruit, Jicama, and Rice Starches as Stabilizer in Food Emulsion," International Journal on Advanced Science, Engineering and Information Technology, vol. 6, no. 2, pp. 141-145, 2016. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.6.2.613.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Anwar, Sri Haryani
AU  - Rahmah, Mutia
AU  - Safriani, Novi
AU  - Hasni, Dian
AU  - Rohaya, Syarifah
AU  - Winarti, Christina
PY  - 2016
TI  - Exploration of Breadfruit, Jicama, and Rice Starches as Stabilizer in Food Emulsion
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 6 (2016) No. 2
Y2  - 2016
SP  - 141
EP  - 145
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - breadfruit starch; rice starch; jicama starch; OSA-modified Starch; emulsion stability
N2  - 

The aim of this research was to investigate the ability of three native starches from Indonesia to stabilize oil in water emulsion with and without the addition of lecithin as surfactant. Breadfruit, bengkuang (jicama), and rice starches were extracted from local sources in Banda Aceh - Indonesia. Two variables studied were type of starches and the amount of oil added into emulsion (15 and 25%). Proximate analysis showed that the starch content of breadfruit, jicama and rice were 77.57, 67.41, and 80.51% respectively and the amylose content were 20.50, 16.5, and 13.6%. Results showed that the emulsification index (EI) of emulsion prepared with jicama and rice starches were lower than the EI of emulsion stabilized by breadfruit starch. However, the viscosity of breadfruit emulsion was higher than the other two emulsions. Storage stability test in room temperature also demonstrated that oil in water emulsion made from breadfruit starch had the lowest separation rate over storage period compared to jicama and rice emulsions. Overall, stabilization of 25% oil in breadfruit emulsion was slightly better than addition of 15% oil where the visible boundaries or serum layer of the emulsion was in the range of 5-6 ml at the end of storage test. Breadfruit starch was further modified by reacting it with octenyl succinic anhydride (OSA) to produce OSA-modified breadfruit starch. The degree of substitution (DS) of OSA modified breadfruit starch was 0.0231. OSA-modified breadfruit starch is highly potential to be used as food emulsifier and therefore studied further to examine its ability to stabilize oil in water emulsion.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=613 DO - 10.18517/ijaseit.6.2.613

RefWorks

RT Journal Article
ID 613
A1 Anwar, Sri Haryani
A1 Rahmah, Mutia
A1 Safriani, Novi
A1 Hasni, Dian
A1 Rohaya, Syarifah
A1 Winarti, Christina
T1 Exploration of Breadfruit, Jicama, and Rice Starches as Stabilizer in Food Emulsion
JF International Journal on Advanced Science, Engineering and Information Technology
VO 6
IS 2
YR 2016
SP 141
OP 145
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 breadfruit starch; rice starch; jicama starch; OSA-modified Starch; emulsion stability
AB 

The aim of this research was to investigate the ability of three native starches from Indonesia to stabilize oil in water emulsion with and without the addition of lecithin as surfactant. Breadfruit, bengkuang (jicama), and rice starches were extracted from local sources in Banda Aceh - Indonesia. Two variables studied were type of starches and the amount of oil added into emulsion (15 and 25%). Proximate analysis showed that the starch content of breadfruit, jicama and rice were 77.57, 67.41, and 80.51% respectively and the amylose content were 20.50, 16.5, and 13.6%. Results showed that the emulsification index (EI) of emulsion prepared with jicama and rice starches were lower than the EI of emulsion stabilized by breadfruit starch. However, the viscosity of breadfruit emulsion was higher than the other two emulsions. Storage stability test in room temperature also demonstrated that oil in water emulsion made from breadfruit starch had the lowest separation rate over storage period compared to jicama and rice emulsions. Overall, stabilization of 25% oil in breadfruit emulsion was slightly better than addition of 15% oil where the visible boundaries or serum layer of the emulsion was in the range of 5-6 ml at the end of storage test. Breadfruit starch was further modified by reacting it with octenyl succinic anhydride (OSA) to produce OSA-modified breadfruit starch. The degree of substitution (DS) of OSA modified breadfruit starch was 0.0231. OSA-modified breadfruit starch is highly potential to be used as food emulsifier and therefore studied further to examine its ability to stabilize oil in water emulsion.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=613 DO - 10.18517/ijaseit.6.2.613